Crown Roast of Lamb

Nothing gets a table quiet quite like a crown roast carried out of the kitchen. It is simply two or three racks curved and tied into a circle, so it cooks exactly like rack of lamb, just more slowly. An anchovy, garlic and rosemary paste melts into the meat and tastes deeply savory rather than fishy. Roast it empty, without stuffing inside, so heat reaches the inner face; spoon any stuffing or rice into the center after. Use a probe thermometer and pull early, because carryover cooking is significant here.